Festive Mule Cocktail

Ingredients:

• 2 sprigs of rosemary + extra for serving
• 4 cups white rum
• 1 cup of sugar
• 7 cm ginger root, peeled
• Maple syrup and turbinado sugar for garnishing the mug
• 2 cups cherry soda
• Lime wedges and frozen cherries for serving

Preparation:

1. Make rosemary rum:
   
   Place a sprig of rosemary in two 1/2-liter Mason jars. Pour 2 tablespoons of rum into each jar and seal tightly. Let sit for 2-3 days at room temperature.
2. Prepare ginger syrup:
   
   In a small saucepan, combine the sugar, ginger, and 1 cup of water. Bring to a boil over medium heat. Then reduce the heat and simmer, stirring, until the sugar dissolves, about 5 minutes. Let cool for 20 minutes, then strain. You can skip this step and use store-bought ginger syrup.
3. For each drink: Grease the rim of a copper mug with maple syrup, then dip it in turbinado sugar. Fill a shaker with 1/4 cup ice. Add 1/4 cup rosemary rum, 1/4 cup ginger syrup, and 1/3 cup cherry soda. Stir, then fill the copper mug with ice and pour the cocktail.
4. Squeeze a few lime wedges into the drink, then garnish with a sprig of rosemary, a cherry, and a lime wedge.